Category Archives: Cake

This is a great, foolproof recipe of a delicious lemon pound cake. It’s easy to make and tastes divine in its purest form but can be paired with some fruits or lemon glaze. I love its moist and even texture!

The sweetness of the cake is perfectly balanced by the tartness of lemon, which is prominent when u take a bite but definitely not overwhelming. I’m thrilled to have found an occasional tea accompaniment and recommend trying this recipe atleast once.

Lemon Pound Cake

2016-03-22 20:53:14

Yields 10

A delicious pound cake made with cream cheese , full of lemony goodness!

Like this:

I have always wondered if a chocolate lover can ever get tired of having too much chocolate. I doubt if that’s possible as I certainly haven’t felt over-choc-ed ever. In fact I gorge on chocolate every chance I get.

What better way to celebrate the love for chocolate than with baking a towering chocolate layer cake for someone you love, right?. So that’s exactly what I did for my dearest taste buds Varun’s birthday. It was a chocolate layer cake filled with 2 frostings- Chocolate italian meringue buttercream and Chocolate ganache frosting.

The plan was to make the 1st and 3rd layer of the buttercream with chocolate ganache and use chocolate italian meringue buttercream(CIMB) to make the 2nd layer and cover the cake. Now things didn’t really go as planned, mainly due to the lack of my knowledge of the whimsical tendencies of CIMB. I did the grave mistake of refrigerating the remaining CIMB after filling the 2nd layer of the cake.

When I got the CIMB out to cover the cake it was hard as a rock, so I tried to whip it back to life in my stand mixer. To my horror, I ended up with a sloppy mixture which looked nothing like the CIMB I once knew!! Turns out, CIMB or for that matter any IMB doesn’t really appreciate being refrigerated. So I ended up with an unusable gooey batch of buttercream. Luckily the leftover chocolate ganache came to the rescue and I used it to cover the cake.

The cake turned out to be delicious, as chocolatey as intended and a reason for doubling my non- existent gym hours!

Here are the recipes of the cake and frostings I used to layer the cake. You can reduce the measurements used in the recipe of the cake and frostings for a smaller cake.

Recipe for the chocolate cake

I have already posted the recipe of the cake on the blog before. Find it here.

This recipe makes 2 cakes. Cut each cake in half and now we have 4 layers to stack up with some delicious buttercream frosting!

Recipe of the Frostings:

Chocolate Italian Meringue Buttercream

Total Time:20 min

Ingredients

Egg Whites – 3

Butter – 270 grams or 1&1/8 cups

Sugar – 171 grams or 3/4 cup

Chocolate – 204 grams or 3/4 cup

Water – 48 ml or 3/4 cup

Pinch of Cream of Tartar*

Instructions

In a pan boil the water and add the sugar to it. Keep mixing till the sugar dissolves completely.Heat the sugar syrup till it reaches 240ºF.

While the water and sugar is heating, in a stand mixer or with a hand mixer start beating the egg whites with a whisk attachment.

Melt the chocolate in microwave or over double boiler and cool it down to room temperature.

Once the egg whites are light and fluffy and the sugar syrup reaches the desired temperature add the syrup to the egg whites while beating them.

Continue beating them for 7-10 minutes until they are able to form stiff peaks.

Mix in butter, little at a time, while beating the egg whites on a medium speed.

Add the melted chocolate to the mixture and beat till everything is combined. Don’t over-beat the mixture.

Store the buttercream at room temperature and don’t refrigerate it.

* You can add a pinch of cream of tartar to the egg whites while beating them before adding the sugar syrup as it has been known to helping stabilize and give more volume to beaten egg whites.

Chocolate Ganache

Total Time:10 min

Ingredients

Semi Sweet Chocolate – 24 ounces / 3 cups

Heavy whipping cream – 1.5 cups

Instructions

Heat the whipping cream in a pan. Place the chocolate chips/ chopped chocolate bits in a heat proof bowl.

Once the whipping cream comes to a boil, pour it over the chocolate and let it rest for 2-3 minutes.The heat from the cream will melt the chocolate.

Mix the mixture thoroughly till it become dark brown and all the chocolate has melted.

Once it comes down to room temperature , use it to layer the cake.

So give the cake and the frostings a try and let me know how it turned out for you.

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(Recipe of Classic Moist Chocolate Cake)In my experience of amateur baking, I have come to the realization that recipes to some foods yield different results every single time. There are times when it turns out perfectly fine and then there are others when it can finds its way to the trash can.

These whimsical recipes are the ones I prefer to stay away from, especially if I’m cooking/baking for guests.

Then there is this other category, the dependable one, the nice one.Like that one player which the team can always count on!

The one that will never let you down! Ok..I got a lil emotional there.

One such recipe is of this deliciously moist chocolate cake I came across a while ago.

Makes the most wonderful cake/cupcakes every single time and most importantly the recipe is way too simple.

I guess my obsession with ridiculously chocolatey cakes can be traced back to one of my favorite movies of all times, Matilda.

The chocolate cake which evil Ms. Trunchbull forces down poor Bruce’s throat is so damn gooey and mouth watering that I have fantasized about digging into it a million times ever since, always wondering what it must have actually tasted like.

(Excuse Cookie’s extremely filthy and unsanitary looking apron, I can assure you that it’s just …chocolate….isn’t it??)

Victory is mine!!!…Burrrrpp!!

Now back to this cake I was talking about, well I have baked it as a birthday cake every now & then or the occasional ‘it’s been a while since I last baked and I don’t mind gaining a few pounds’ cupcakes and the result was always the same- the most moist, decadent, chocolatey cake ever.

Another great thing about this chocolate cake is that it stays fresh and in perfectly moist condition for several days and by several I mean even a month or more.

Isn’t that incredible! So you can bake it ahead of time and no one can tell if it’s right out of the oven or has been baked a week ago.

So without further ado I will dive right into the recipe of the chocolate cake and the yummy chocolate buttercream frosting that goes with it.